How To Make Whipped Coffee (Korean Dalgona) ~ because I know a lot of you are bored out of your skulls these days and long for a little adventure, am I right? Here’s how to make the latest viral Internet sensation, right in your own kitchen. (And get a good cup of coffee in the bargain.)
First off, what is dalgona coffee exactly?
Dalgona coffee is actually whipped coffee. It’s usually served on top of iced milk, and then stirred in before drinking. It’s similar to Indian whipped coffee, or Indian cappuccino.
You only need 3 ingredients to make it, and it takes just a few minutes with a stand mixer or electric beaters.
Dalgona coffee is a recent Korean invention, and thanks to social media it has raced around the globe in record time and intrigued coffee lovers everywhere. It’s so new Starbucks doesn’t even have it.
YouTube, TikTok, and shelter in place regulations have fueled the flames. #Whippedcoffee
Ingredients you’ll need to make whipped coffee
Talk about the perfect pantry recipe! The ingredients for Dalgona coffee are:
- instant coffee granules (I used Starbuck’s Via packets)
- granulated sugar
- hot water
- I suggest a stand mixer (I use mine with the balloon whisk attachment) or hand held electric beaters. This is because you need to beat the mixture for several minutes until it becomes thick and glossy, and it’s exhausting to do this by hand.
I have to say it is sort of fun to watch the thin liquid whip up to a mousse-like consistency (think shaving cream.) It looks beautiful! Fair warning, though, it looks better than it tastes ~ it’s pretty intense and bitter at this point. It really does need the milk to mellow it out.
Can you make this with ground coffee beans or brewed coffee?
- No, you need actual dehydrated instant coffee for the effect to work.
Can you make this with a whisk?
- Technically, yes, but it will take a lot of elbow grease.
Could you make it by shaking in a mason jar, like whipped cream?
- Possibly, but I haven’t tried.
Does it work with decaf coffee?
Can you use powdered sugar or brown sugar?
- Yes, I think you can.
Can you use non dairy milks?
- Yes, almond, coconut, soy, or whatever you like.
Does the whipped coffee taste good on its own?
- Not so much. It tastes like uber-strong coffee, so I recommend the whole mixing in milk thing.
Can you use cocoa powder instead of instant coffee?
- I have no idea, but it sounds interesting, and what have you got to lose?
Can I made whipped coffee ahead or freeze it?
- You can make it ahead of time and refrigerate it, but it does not freeze well.
Conclusion: should you make whipped coffee?
I’m a coffee lover (i.e. I’m hoarding bags of French roast, not toilet paper) so I might be a little bit biased, but this was fun. And let’s face it…what else have we got to do right now?
Variations on the theme
I’m already dreaming of new ways to fool around with this stuff…
- The La Times posted a Dalgona Tiramisu
- Tieghan at Half Baked Harvest made a Dalgona white Russian cocktail.
- Torani tried it with caramel
- Try adding 1 teaspoon of cocoa powder to your mixture for a mocha whipped coffee.
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Dalgona Whipped Coffee
- 2 Tbsp instant coffee granules
- 2 Tbsp granulated sugar
- 2 Tbsp hot tap water
- 14 ounces whole milk
- Put the instant coffee, sugar, and hot water in the bowl of a stand mixer fitted with the balloon whisk. You can also use a regular bowl for electric beaters. Blend them together first on low, then shift to high and beat until the mixture becomes thick and glossy. This will take a few minutes.
- Put ice in two glasses, then fill 3/4 of the way with milk. Top with dollops of the whipped coffee, and then smooth out the tops with the back of a spoon. Mix the two layers together before drinking.
Questions and Reviews
I just made it with skim milk. I don’t use sugar in my coffee, but wow is this delicious.
This was like making magic. Just like aquafaba. LOL. I could see stirring this into whipped cream and using as a cake topping. Beautiful.
Lots of fun ideas come to mind, glad you loved this Bernadette.
hi Sue, if you’re supposed to mix the whip into cold milk, how come the pics all show a caramel layer on top and white (milk) on the bottom? I’m confused?? Thanks
The photos are of the coffee before it gets stirred…that’s the most photogenic 😉
I’ve made this a few times after seeing it on Pinterest. My daughters and I like it! We didn’t add ice, and I used cashew milk in mine. My elder daughter thought it wasn’t sweet enough, so I added more sugar to hers. It’s quite a treat!
Can you over mix it? Mine came out like Coffee fluff on steroids…Delish but soo thick.
I’m not sure, I stopped once it got thick and glossy, so maybe you can over beat it!
I did try this but to me it is way too sweet. Also think the sugar has something to do with it emulsifying and whipping up so trying to do it with a bit less sugar. Didn’t know you could whip it and refrigerate it, so will try that next. We’re you really able to use the balloon whisk with such a small volume of ingredients? Thanks. Love your posts and recipes!
Hey Sharon ~ I think it should work with a little less sugar, and yes, the balloon whisk worked great, even for that small amount.
gonna try this sounds delish
I made this and thought it was fantastic. But didn’t use ice and used skim milk. Although I am sure I would love whole milk, trying to save on the calories. Very delicious with skim. Next time, I will plunk one ice cube in it I think, but I didn’t want to water it down too much. Really cool. My two college boys and my husband loved it too. I can’t wait to try that instant micro mac and cheese for fun. How did I miss that recipe? Be well.
Thanks Teresa. You might use ‘coffee cubes’, or ice cubes made out of coffee, to avoid the diluting issue 🙂